Veganuary recipes with Nourishing Amy

Taking part in Veganuary this year or just looking for some new tasty recipes? We’ve got just the thing! We asked food blogger @Nourishing.Amy for some of her favourite vegan recipes and wow did she spoil us. Whether you prefer something savoury or have more of a sweet tooth (you’ll find us by the desserts), check out Amy’s recipes below for quite possibly some of the yummiest things you’ll eat this year.


Moroccan-Style Cauliflower and Chickpea Traybake

Prep Time: 10 minutes
Cooking Time:
40 minutes

You’ll need:

1 head cauliflower, chopped into florets (roughly 500g) (save the leaves)

1 garlic bulb, peeled and trimmed

2 red onions, in chunks

Olive oil

1 tsp ground cumin

1 tsp smoked paprika

¼ tsp cinnamon

¼ tsp ground ginger

Salt and pepper

1 tin chickpeas, drained and patted dry

50g kale, de-stemmed and torn

2 tbsp fresh parsley/coriander, chopped

200g rice, cooked

1 lemon, zest and juice

100g pomegranate

(For the tahini dressing)

3 tbsp tahini

1 tbsp lemon juice

Salt and pepper

(To serve)

Extra herbs, pomegranate seeds, chopped nuts


1. Preheat the oven to 180 fan/200*C and line a large baking tray with parchment paper.

2. Chop the cauliflower into florets and keep the leaves to one side. Add the cauliflower, garlic and red onion to the tray with 3 tbsp olive oil, the cumin, paprika, cinnamon, ginger, some salt and pepper and roast for 25 minutes.

3. Reduce the oven temperature to 160 fan/180*C. Toss everything well, add in the chickpeas and cook for another 15 minutes.

4. Add the cauliflower leaves and the kale to a lined tray with a drizzle of olive oil, some salt and pepper and roast for 10 minutes until crisp.

5. Meanwhile, cook the rice, allow to cool for 10 minutes and stir in the chopped herbs, lemon juice, lemon zest and the pomegranate. If desired, squeeze 3-4 of the roasted garlic bulbs from the skin, mash and then stir into the rice.

7. Serve the rice topped with some cauliflower, red onion and chickpeas, tahini dressing, extra herbs, pomegranate and chopped nuts. Leftovers will keep well in the fridge in an airtight container for 2-3 days.

6. Make the tahini dressing by stirring together all the ingredients with 2-3 tbsp water to a pourable consistency.

Cinnamon Streusel Chai Spiced Donuts

Prep Time: 10 minutes
Cooking Time:
15 minutes plus cooling
Serves: 8

You’ll need:

(For the donuts)

1 tbsp ground chia or flaxseeds

2 tbsp water

120ml plant-based milk

60ml sunflower oil

70g coconut sugar

1 tsp vanilla essence

150 plain or GF plain flour

1 tsp baking powder

½ tsp cinnamon*

¼ tsp ground ginger*

¼ tsp ground nutmeg*

A pinch of cardamom*

*if you don’t have any of the other spices, just use the cinnamon and increase it to 1 tsp.

(For the streusel topping)

40g plain or GF plain flour

40g coconut sugar

1 tsp cinnamon

30g vegan butter/margarine

(For the glaze)

50g icing sugar

1-2 tsp water


1. Preheat the oven to 160Fan/180*C and grease 8 donut holes.

2.  Make the streusel topping by stirring together the flour, sugar and cinnamon. Add in the butter and rub in with your fingers to a crumbly texture.

3. Stir together the chia/flax seeds and water and leave for 5 minutes to form a gel.

4. Add the plant-based milk, sunflower oil, sugar and vanilla to a bowl and then whisk in the chia gel. Sift in the flour, baking powder, cinnamon, ginger, nutmeg and cardamom and mix until just combined.

5. Pipe or spoon the batter into the donut holes, sprinkle over the streusel topping and press down lightly. Bake for 13-15 minutes until an inserted skewer comes out clean.

7. Make the glaze by stirring together the icing sugar and water and drizzle over the cooled donuts.

6. Allow to cool fully on a wire rack and then remove from the moulds.

Mixed Bean Chilli with Sticky Sweet Potatoes (Vegan & GF)

Prep Time: 10 minutes
Cooking Time:
45 minutes

You’ll need:

(For the potatoes)

600g sweet potatoes, scrubbed

1 ½ tbsp olive oil

1 tbsp maple syrup

1 tsp ground cumin

Salt and pepper

(For the chilli)

1 tbsp olive oil

1 red onion, cut into small dice

3 garlic cloves, crushed

1 red pepper, cut into small dice

1 tsp hot smoked paprika

1 tsp ground cumin

1/2 tsp oregano

1/4 chilli powder

1/4 cinnamon

1 tin chopped tomatoes or passata (400g)

1 tin mixed beans (240g drained weight)

(To serve)

Vegan yoghurt, fresh coriander/parsley, chopped nuts/seeds


1. Preheat the oven to 160 Fan/180*C and line a large baking tray with parchment paper. Chop the ends off the potatoes and chop into 2-cm cubes. Tip into the tray, toss with the olive oil, maple syrup, cumin, salt and pepper and bake for 25-30 minutes, tossing halfway through.

2. Meanwhile, make the chilli. Heat a large frying pan with the olive oil and add the onion and garlic. Fry for 5 minutes, add the red pepper and fry for 5 more minutes. Add in the paprika, cumin, oregano, chilli powder, cinnamon, salt and pepper and fry for 1 minute.

3. Pour in the chopped tomatoes/passata and the beans and bring to the boil. Reduce the heat and simmer for 20 minutes with a lid on, stirring once or twice.

4. Serve the chilli warm topped with the yoghurt, roasted sweet potatoes, fresh herbs and chopped nuts/seeds. Once cool, store the chilli and potatoes separately in the fridge for 3 days or freeze the chilli.

Pear Date and Ginger Crumble (Vegan & GF)

Prep Time: 10 minutes
Cooking Time:
35 minutes

You’ll need:


5 pears, cored and chopped (450g),

150g dates (pitted weight), chopped

2 tbsp lemon juice

50g coconut sugar

20g plain flour

1 1/2 tsp ginger

1 tsp cinnamon

(For the crumble topping)

140g oats

50g plain or GF flour

100g vegan butter, melted

3 tbsp agave or ample syrup

50g flaked almonds

(To serve)

Thick vegan yoghurt or vegan ice cream, extra maple syrup, cinnamon, redcurrants


1. Preheat the oven to 160Fan/180*C and have a round pie dish (20-22cm diameter) to hand.

2. Add all of the fruit base ingredients to a mixing bowl and stir well. Pour into the pie dish and bake for 10 minutes.

3. Without washing out the mixing bowl, add in all of the crumble ingredients and stir to a sticky mix. After 10 minutes, pour the crumble over the fruity layer and press down to form an even crumble topping. Bake for 25 minutes, until golden and crisp on top.

4. Serve warm with vegan ice cream or thick yoghurt, extra maple syrup, some cinnamon and redcurrants. Once cool, store in an airtight container in the fridge for 3-5 days and enjoy warm or cold.


  • Claire Bishop

    08.01.2021 at 08:20 Reply

    Thank you Amy, both these recipes look delicious and perfect for me to make when our family visit, some of which are Vegan.
    I think I might try them first as well they look so tempting.

  • Amy Lanza

    19.01.2021 at 17:27 Reply

    Hi Claire, thank you so much for that comment and I am so glad you like the look of the recipes, please let me know what you think! Enjoy them x

  • Jan Stephens

    23.01.2021 at 21:26 Reply

    Over the last couple of years I’m now a pescatarian , loving more and more veggie/vegan recipes, definitely going to try a few of these x

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